First time making gricia

Hi everyone! I am from Italy and this is my first time making gricia at home.

First time I tried gricia was when I went to Rome as teen and I fell in love with it.

The most difficult part was cutting the guanciale, so my pieces are bigger than the recipe suggested. Another problem was getting the emulsion right, I initially poured pasta water into pan with the rendered fat but it didn't took on the constitsency I wanted. Thankfully it worked out in the end one i added the pasta and the pecorino.

So, what do you think? Could you please rate it.

Thanks for reading and sorry for any mistakes, english is not my first language.